Dumplings ... If you even once had the good fortune to taste this wonderful dish, you can classify themselves as dedicated to the clan. Initiated into the secrets of simple and delicious food, as well as the secret multinational some dishes. By the way, this phenomenon still can not clearly explain any culinary historians or anthropologists or sociologists. Why in a particular embodiment, the dumplings are present in almost all cuisines of the world? What makes the peoples of different continents and cultures to preserve these recipes unchanged for thousands of years? Why, regardless of the filling tucked inside a piece of boiled dough, no one will ever confuse dumplings with any other dish? Speaking of stuffing ...
The fillings for dumplings are so different, and their number is so large that you can write on this topic present a scientific treatise. After all, how many people, how many areas as traditions, so many options for filling this truly popular dishes. Dumplings made sweet and savory, spicy and sour, fresh and spicy. And fed them ... What they just do not serve: with sour cream and yogurt, with sugar syrup and honey, mustard and ketchup, mayonnaise and jam. In short, all the fillings just do not count. Still, the most traditional and the most interesting, we'll be sure to find out. So, let's begin.
Curd
One of the most traditional fillings for dumplings. Especially popular this stuffing at the eastern and western Slavs. Dumplings with cottage cheese can be salty or sweet, they can only be stuffed with cheese or include additional ingredients. The main component of such fillings - cottage cheese. It is best to cook them with cottage cheese grainy high fat content. Curds are simply mixed with egg or egg yolk, add sugar and salt to taste, then stuffed them dumplings. If low-fat cottage cheese and dry, you can add to stuffing a little butter or a spoonful or two of very thick cream.
The sweet curd dumplings to add raisins, dried apricots, slices of canned or fresh fruit and berries - someone like that. A fed to the dumplings stuffed with sweet cream cheese, yogurt, honey, jam liquid (very tasty - with cherry and raspberry). They can simply pour the melted butter and sprinkle with sugar.
Salty cottage cheese filling is prepared as well as sweet. Exception - sugar. However, some cooks recommend adding in a stuffing quite a bit of sugar to enhance the flavor. Very often salty curd dumplings to complement the fresh spicy greens (parsley, dill, basil). Some fans put in a cheese garlic, mustard or chilli. Serve dumplings with salty cottage cheese with sour cream or desirable with butter.
Potato stuffing
The second most popular ingredient for traditional stuffing dumplings - potatoes. Potato stuffing made from boiled or raw root vegetables. If you are going to do the classic dumplings with potatoes, then it is necessary to boil the potatoes, pre-clean it and cut into several pieces (for mashed potatoes). Then the potatoes are removed from the hot water and pounded. By adding salt, butter or milk (hot) to give mashed potatoes stuffed dumplings. It is believed that the most delicious fillings obtained from mashed potatoes, which have fried onions.
Dumplings with raw potatoes to make a lot easier. Just a couple of potatoes peeled and grated or rub the ground in a blender. Then season with salt and leave for two or three minutes potatoes give juice. Merge the juice, squeeze the potatoes and season with pepper it. Then, put the stuffing in the softened butter and rub with butter grated potatoes, forming a dense, viscous mass. Then decompose stuffing on the prepared slices of dough and make dumplings.
Potato stuffing can be made more complex in composition, adding to it, for example, grated cheese, twisted through a meat grinder boiled liver and even cottage cheese. And in such a filling put green onion, garlic, mushrooms, bacon or cracklings.
Berry filling
Stuffing for dumplings can be absolutely any berries. In Russia, the most known and popular as the cherry. And how do the filling with cherries, pitted and leaving the berries Bobkov (someone likes them spit during the meal). But in addition to cherry stuffing for dumplings is any seasonal berries: strawberries, raspberries, currants, gooseberries, blackberries, cranberries. Usually the berries did not prepare for the filling - Only wash. Fresh berries are placed on the dough, add sugar to the edge and zaschipyvaem dumpling. If the stuffing is made from cherries, pitted, then Bobkov removed beforehand, allowed to drain excess juice, and only then put the cherries in the dough.
Some housewives act differently. They wash the berries, pour them with sugar and leave for a couple of hours. Juice, speaking from the berries, pour, mold and cook dumplings, and served them by pouring this juice and sprinkled with sugar. Not bad combined with berry filling and fresh homemade sour cream and butter. Incidentally, such dumplings and good hot or cold.
Meat stuffing
Yes, dumplings with meat too do! You can bet, saying that in such a case will turn out not dumplings and dumplings. But there it was! First, dumplings made with raw meat and put in the dumplings boiled meat, well, and secondly, the shape of dumplings, too, speaks for itself. So, to prepare a meat stuffing for dumplings, take any boiled meat (or even better - a few species) and twist it into the stuffing. Separately, fry in vegetable or cream maslitse onion and add it to the meat. Stuffing pepper and salt it in its sole discretion, and then do with this stuffing dumplings.
For the meat filling for the dumplings, you can not just add fried onions, and mushrooms, the same potatoes or cheese. You can take to the filling of raw ground beef and fry it with onions. You can mix the minced meat with rice or buckwheat. You can season it with garlic and spicy greens.
Other fillings
Strictly speaking, the dumplings are so versatile that they can cook anything. Make dumplings with steamed or fried cabbage, adding to it (during cooking), onion, salt and black pepper. Dumplings mold stuffed with hard-boiled eggs boiled or fried with green onions or rice. Stuffed dumplings fried in vegetable oil carrot. Prepare for dumplings stuffed with fresh apples, rice with raisins and dried apricots, cheese and onions.
And dumplings made with raw, boiled or salted fish. To add a stuffing cabbage, potatoes or rice. For the filling of the dumplings are suitable fat cracklings, boiled beans with mushrooms, steamed poppy. In general, anything you like, everything that can be cooked cakes (cakes) or use for filling pancakes. And let the fun you deliver not only food, but also its preparation. Enjoy your appetite and success in the culinary field!
We recommend that read: Recipe dumplings with cottage cheese
Contents:
Pasta with chicken and mushrooms in a creamy sauce
Pasta with chicken and bacon in a creamy sauce
Pasta with chicken and basil
Pasta with chicken and chanterelles in a creamy sauce
Pasta with chicken and porcini mushrooms in a creamy sauce
Again paste - Italian food that has long captivated the world. And if we turn to the history of pasta, it must be admitted that they do not just have played an important role in enriching the world of culinary palette, but also a certain way influenced the serving - just after the appearance of the spaghetti was a special cutlery with a few teeth. Yes, we are talking about well-known plug, which is now a mandatory attribute of any meal. Italians invented pasta, and they also made sure that it was convenient to have, and did it at the beginning of the XVIII century. That's the story.
The charm of Italian pasta could not resist and Russia. Flour we have always been honored, including pasta, which is still considered the Soviet catering garnish number one. Another thing is that a couple of decades ago we did not know many of the subtleties that make conventional pasta truly gourmet meal. Now information about this more than enough, but I think that our recipes do not seem superfluous.
So the pasta with chicken in a creamy sauce with mushrooms - try, it is very tasty!
Pasta with chicken and mushrooms in a creamy sauce
Ingredients:
packaging pasta
2 chicken breasts
300 grams of mushrooms
tablespoon butter
1 onion
cup cream
100 grams of Parmesan cheese
salt and pepper to taste
a pinch of curry
Recipe:
Chicken breasts cut into strips and fry with chopped onion in butter, add the mushrooms, salt and pepper to taste and a pinch of turmeric. Then, pour a thin stream of cream and boil down the sauce slightly.
Pasta cook according to instructions on the package to the state of "al dente", recline on a sieve, and then plunge into the sauce and mix well. Pasta with chicken and mushrooms, sprinkle with grated Parmesan cheese, served on warm plates.
Pasta with chicken and bacon in a creamy sauce
Ingredients:
packaging pasta
2 chicken breasts
stem leek
100 grams of bacon
50 grams of Parmesan cheese
handful of green beans (you can use frozen)
tablespoon butter
half a cup of cream
half a cup of dry white wine
salt and pepper to taste
parsley
a pinch of nutmeg
Recipe:
Washed and obsushennye chicken breasts cut into strips and fry in butter with slices of bacon and leek (white part only use). Add the beans, fry and pour wine. Cook the sauce until the wine has evaporated. Pour the cream, salt and pepper to taste, add a pinch of nutmeg. Then over low heat for about five minutes.
Pasta cook according to the instructions to the state of "al dente". Fold in a sieve, mix with the sauce and arrange on warmed plates. Pasta with chicken in cream sauce sprinkled with parmesan cheese and decorated with parsley.
Pasta with chicken and basil
Ingredients:
Packaging spaghetti
400 grams of chicken
cup cream
30-50 grams of butter
bunch of green basil
salt, pepper and nutmeg to taste
Recipe:
Washed and obsushennoe chicken cut into small pieces and fry in butter, add salt, pepper, nutmeg, cream and boil down the sauce - it should thicken slightly. Add basil and finely hacked then all together a couple of minutes. The sauce is ready.
Pasta is boiled to a state of "al dente" and mix with the sauce. Post on warm plates and garnish with basil leaves.
Pasta with chicken and chanterelles in a creamy sauce
Ingredients:
packaging pasta
300 grams of chicken
300 grams chanterelles
3 tablespoons olive oil
small onion
cup cream
50 grams of Parmesan cheese
salt, pepper and nutmeg to taste
green basil
Recipe:
It's tasty and elegant dish is prepared with little austere. Washed fillets cut into thin strips, add spices, a spoon of oil and leave for 10-15 minutes, to marinated meat.
Chanterelles sort, wash, dry and fry in olive oil with onion until golden brown.
In another pan fry quickly over high heat marinated fillets, pour in the cream and boil down a little, then add the mushrooms and the sauce for 5-7 minutes.
Pasta is boiled to a state of "al dente" and mixed with the hot sauce. Post on warm plates and sprinkle with Parmesan cheese and garnish with basil leaves green.
Pasta with chicken and porcini mushrooms in a creamy sauce
Ingredients:
packaging pasta
300 grams of chicken
200 grams of white mushrooms
50 grams of Parmesan cheese
stem leek
2 garlic cloves
small carrot
celery
tablespoon olive oil
2 tablespoons butter
150 ml cream
salt and pepper to taste
Recipe:
Fillet and mushrooms to wash and dry. Mushrooms fried in olive oil with garlic until golden brown.
Fillet, celery and leeks cut into strips, grate the carrots, all fry with a spoon of butter at the end of cooking pour the cream, salt and pepper and lightly boil down the sauce. Connect with sauteed mushrooms and then a couple of minutes under the lid.
Paste boil to a state of "al dente", mix with the sauce, add the butter and warm all together for about a minute.
Pasta with chicken and mushrooms in a creamy sauce, topped with parmesan, served on warm plates.
Include imagination, add spices to your liking, change the ingredients - in short, create!
Bon Appetit!
We recommend that read: Cooking pasta with mushrooms
